The Best Muesli

This recipe, unlike many shop-bought mueslis, contains no added sugar. Make a big batch of the core recipe to last a couple of weeks and store in an airtight jar, then add the extras you like, changing them from one day to the next.

For 1.8kg muesli base

50g hazelnuts

600g whole wheat (or rye) flakes

500g rolled oats

200g jumbo oats

350g raisins

50g milled organic linseeds

30g sunflower seeds

For the extras

A few dried goji berries

A sprinkling of ground cinnamon

Flaked coconut

Sesame seeds

Pumpkin seeds

Almonds, chopped or flaked

Walnuts, chopped

Brazil nuts, chopped

Dry-fry the hazelnuts in a frying pan to lightly toast them. Cool, then roughly chop them if you want to. Then dry-fry the wheat (or rye) flakes in the same frying pan – this adds to their taste. Keep the wheat flakes moving until they start to gently colour and a toasting smell comes off the pan, but take care not to burn them.

In a bowl, mix all the muesli base ingredients together with your hands. Add the extra ingredients, either raw or gently dry-fried, every morning when you eat your muesli.